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QFTCISG Game 8, Rounds 7-8: stage musicals, le cuisine
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Mark Brader
Dec 27, 2017, 12:23:10 AM12/27/17
to
These questions were written to be asked in Toronto on 2017-11-13,
and should be interpreted accordingly.
On each question you may give up to two answers, but if you give
both a right answer and a wrong answer, there is a small penalty.
Please post all your answers to the newsgroup in a single followup,
based only on your own knowledge. (In your answer posting, quote
the questions and place your answer below each one.) I will reveal
the correct answers in about 3 days.
All questions were written by members of Smith & Guessin' and are
used here by permission, but have been reformatted and may have
been retyped and/or edited by me. For further information see
my 2017-09-25 companion posting on "Questions from the Canadian
Inquisition (QFTCI*)".
* Game 8, Round 7 - Entertainment - Stage Musicals
In this round we give you 3-4 song titles from a classic stage
musical, and you give the title of the musical.
1. "Memory", "Old Deuteronomy", "Mr. Mistoffelees".
2. "America", "Tonight", "Somewhere", "I Feel Pretty".
3. "The Oldest Established", "Luck Be a Lady Tonight", "Sit Down
You're Rocking the Boat".
4. "Some Enchanted Evening", "I'm Gonna Wash That Man Right Out
of My Hair", "Bali Hai".
5. "Seasons of Love", "La Vie Boheme", "Goodbye Love".
6. "I Dreamed a Dream", "Master of the House", "Do You Hear the
People Sing?".
7. "Heart", "Whatever Lola Wants", "Those were the Good Old Days".
8. "Put on a Happy Face", "Kids", "A Whole Lot of Livin' to Do"".
9. "On the Street Where You Live", "I Could Have Danced All Night",
"Get Me to the Church on Time".
10. "76 Trombones", "Trouble", "Till There was You".
* Game 8, Round 8 - Miscellaneous - French Cooking Terms
1. Most cooks love making sauces and stocks. In 1903 chef Auguste
Escoffier wrote that there are just five sauces which all other
Western sauces were fundamentally based on. In English, what
collective term is used for the five?
For all the remaining questions, your answers must be French words
or phrases that are used in English.
2. Before you can start cooking, of course you need to get all
your ingredients ready. What is the French term for getting all
your ingredients measured and prepared before you begin cooking?
3. To thicken sauces a mixture of fat (usually an oil or butter)
and flour is quickly heated and added to the sauces. What is
the term for this mixture?
4. Sauces need vegetables to help build flavor. What is the French
term used for the combination of vegetables (usually onion,
celery, and carrots) that is slow-cooked to help build the
flavor base?
5. One way to cut your vegetables is into long, thin strips,
usually an inch long, like you might do for French fries.
What is the name of this cut?
6. For a(n) <answer 4>, we want our vegetables a bit more finely
cut. What is the term for the finely diced vegetables used
for sauces and stocks?
7. One of the <answer 1>, this sauce is simply a(n) <answer 3>
whisked with milk or another dairy product. It is often rather
tasteless, so it's generally not used as a finishing sauce.
What is this sauce?
8. This sauce is the only one of the <answer 1> that does not use
a(n) <answer 3> at all. Instead it is a thickened emulsion of
egg yolks and melted butter. It is a very delicate sauce and
so is used as a finishing sauce. What it is?
9. This technique has been gaining popularity these days.
It involves cooking in vacuum-sealed bag in a heated water bath.
The technique can achieve a more even cooking that seals in
the juiciness of meat. What is this cooking technique, whose
French name refers to vacuum?
10. Similar to <answer 9>, this cooking technique involves
slow-cooking meats at a low temperature, but this time in oil.
For example, this is a popular method to prepare duck by cooking
it in its own rendered fat. What is this cooking technique?
--
Mark Brader, Toronto "For want of a bit the loop was lost..."
m...@vex.net -- Steve Summit
My text in this article is in the public domain.
and should be interpreted accordingly.
On each question you may give up to two answers, but if you give
both a right answer and a wrong answer, there is a small penalty.
Please post all your answers to the newsgroup in a single followup,
based only on your own knowledge. (In your answer posting, quote
the questions and place your answer below each one.) I will reveal
the correct answers in about 3 days.
All questions were written by members of Smith & Guessin' and are
used here by permission, but have been reformatted and may have
been retyped and/or edited by me. For further information see
my 2017-09-25 companion posting on "Questions from the Canadian
Inquisition (QFTCI*)".
* Game 8, Round 7 - Entertainment - Stage Musicals
In this round we give you 3-4 song titles from a classic stage
musical, and you give the title of the musical.
1. "Memory", "Old Deuteronomy", "Mr. Mistoffelees".
2. "America", "Tonight", "Somewhere", "I Feel Pretty".
3. "The Oldest Established", "Luck Be a Lady Tonight", "Sit Down
You're Rocking the Boat".
4. "Some Enchanted Evening", "I'm Gonna Wash That Man Right Out
of My Hair", "Bali Hai".
5. "Seasons of Love", "La Vie Boheme", "Goodbye Love".
6. "I Dreamed a Dream", "Master of the House", "Do You Hear the
People Sing?".
7. "Heart", "Whatever Lola Wants", "Those were the Good Old Days".
8. "Put on a Happy Face", "Kids", "A Whole Lot of Livin' to Do"".
9. "On the Street Where You Live", "I Could Have Danced All Night",
"Get Me to the Church on Time".
10. "76 Trombones", "Trouble", "Till There was You".
* Game 8, Round 8 - Miscellaneous - French Cooking Terms
1. Most cooks love making sauces and stocks. In 1903 chef Auguste
Escoffier wrote that there are just five sauces which all other
Western sauces were fundamentally based on. In English, what
collective term is used for the five?
For all the remaining questions, your answers must be French words
or phrases that are used in English.
2. Before you can start cooking, of course you need to get all
your ingredients ready. What is the French term for getting all
your ingredients measured and prepared before you begin cooking?
3. To thicken sauces a mixture of fat (usually an oil or butter)
and flour is quickly heated and added to the sauces. What is
the term for this mixture?
4. Sauces need vegetables to help build flavor. What is the French
term used for the combination of vegetables (usually onion,
celery, and carrots) that is slow-cooked to help build the
flavor base?
5. One way to cut your vegetables is into long, thin strips,
usually an inch long, like you might do for French fries.
What is the name of this cut?
6. For a(n) <answer 4>, we want our vegetables a bit more finely
cut. What is the term for the finely diced vegetables used
for sauces and stocks?
7. One of the <answer 1>, this sauce is simply a(n) <answer 3>
whisked with milk or another dairy product. It is often rather
tasteless, so it's generally not used as a finishing sauce.
What is this sauce?
8. This sauce is the only one of the <answer 1> that does not use
a(n) <answer 3> at all. Instead it is a thickened emulsion of
egg yolks and melted butter. It is a very delicate sauce and
so is used as a finishing sauce. What it is?
9. This technique has been gaining popularity these days.
It involves cooking in vacuum-sealed bag in a heated water bath.
The technique can achieve a more even cooking that seals in
the juiciness of meat. What is this cooking technique, whose
French name refers to vacuum?
10. Similar to <answer 9>, this cooking technique involves
slow-cooking meats at a low temperature, but this time in oil.
For example, this is a popular method to prepare duck by cooking
it in its own rendered fat. What is this cooking technique?
--
Mark Brader, Toronto "For want of a bit the loop was lost..."
m...@vex.net -- Steve Summit
My text in this article is in the public domain.
Joshua Kreitzer
Dec 27, 2017, 1:28:43 AM12/27/17
to
m...@vex.net (Mark Brader) wrote in news:Ap6dnbPiyZels97HnZ2dnUU7-
QPN...@giganews.com:
> * Game 8, Round 7 - Entertainment - Stage Musicals
>
> In this round we give you 3-4 song titles from a classic stage
> musical, and you give the title of the musical.
>
> 1. "Memory", "Old Deuteronomy", "Mr. Mistoffelees".
"Cats"
> 2. "America", "Tonight", "Somewhere", "I Feel Pretty".
"West Side Story"
> 3. "The Oldest Established", "Luck Be a Lady Tonight", "Sit Down
> You're Rocking the Boat".
"Guys and Dolls"
> 4. "Some Enchanted Evening", "I'm Gonna Wash That Man Right Out
> of My Hair", "Bali Hai".
"South Pacific"
> 5. "Seasons of Love", "La Vie Boheme", "Goodbye Love".
"Rent"
> 6. "I Dreamed a Dream", "Master of the House", "Do You Hear the
> People Sing?".
"Les Miserables"
> 7. "Heart", "Whatever Lola Wants", "Those were the Good Old Days".
"Damn Yankees"
> 8. "Put on a Happy Face", "Kids", "A Whole Lot of Livin' to Do"".
"Bye Bye Birdie"
> 9. "On the Street Where You Live", "I Could Have Danced All Night",
> "Get Me to the Church on Time".
"My Fair Lady"
> 10. "76 Trombones", "Trouble", "Till There was You".
"The Music Man"
> * Game 8, Round 8 - Miscellaneous - French Cooking Terms
>
> 1. Most cooks love making sauces and stocks. In 1903 chef Auguste
> Escoffier wrote that there are just five sauces which all other
> Western sauces were fundamentally based on. In English, what
> collective term is used for the five?
mother sauces
> For all the remaining questions, your answers must be French words
> or phrases that are used in English.
>
> 4. Sauces need vegetables to help build flavor. What is the French
> term used for the combination of vegetables (usually onion,
> celery, and carrots) that is slow-cooked to help build the
> flavor base?
mirepoix
> 5. One way to cut your vegetables is into long, thin strips,
> usually an inch long, like you might do for French fries.
> What is the name of this cut?
julienne
> 8. This sauce is the only one of the <answer 1> that does not use
> a(n) <answer 3> at all. Instead it is a thickened emulsion of
> egg yolks and melted butter. It is a very delicate sauce and
> so is used as a finishing sauce. What it is?
bechamel
--
Joshua Kreitzer
grom...@hotmail.com
QPN...@giganews.com:
> * Game 8, Round 7 - Entertainment - Stage Musicals
>
> In this round we give you 3-4 song titles from a classic stage
> musical, and you give the title of the musical.
>
> 1. "Memory", "Old Deuteronomy", "Mr. Mistoffelees".
> 2. "America", "Tonight", "Somewhere", "I Feel Pretty".
> 3. "The Oldest Established", "Luck Be a Lady Tonight", "Sit Down
> You're Rocking the Boat".
> 4. "Some Enchanted Evening", "I'm Gonna Wash That Man Right Out
> of My Hair", "Bali Hai".
> 5. "Seasons of Love", "La Vie Boheme", "Goodbye Love".
> 6. "I Dreamed a Dream", "Master of the House", "Do You Hear the
> People Sing?".
> 7. "Heart", "Whatever Lola Wants", "Those were the Good Old Days".
> 8. "Put on a Happy Face", "Kids", "A Whole Lot of Livin' to Do"".
> 9. "On the Street Where You Live", "I Could Have Danced All Night",
> "Get Me to the Church on Time".
> 10. "76 Trombones", "Trouble", "Till There was You".
> * Game 8, Round 8 - Miscellaneous - French Cooking Terms
>
> 1. Most cooks love making sauces and stocks. In 1903 chef Auguste
> Escoffier wrote that there are just five sauces which all other
> Western sauces were fundamentally based on. In English, what
> collective term is used for the five?
> For all the remaining questions, your answers must be French words
> or phrases that are used in English.
>
> 3. To thicken sauces a mixture of fat (usually an oil or butter)
> and flour is quickly heated and added to the sauces. What is
> the term for this mixture?
roux
> and flour is quickly heated and added to the sauces. What is
> the term for this mixture?
> 4. Sauces need vegetables to help build flavor. What is the French
> term used for the combination of vegetables (usually onion,
> celery, and carrots) that is slow-cooked to help build the
> flavor base?
> 5. One way to cut your vegetables is into long, thin strips,
> usually an inch long, like you might do for French fries.
> What is the name of this cut?
> 8. This sauce is the only one of the <answer 1> that does not use
> a(n) <answer 3> at all. Instead it is a thickened emulsion of
> egg yolks and melted butter. It is a very delicate sauce and
> so is used as a finishing sauce. What it is?
--
Joshua Kreitzer
grom...@hotmail.com
Peter Smyth
Dec 27, 2017, 6:20:05 AM12/27/17
to
Mark Brader wrote:
> These questions were written to be asked in Toronto on 2017-11-13,
> and should be interpreted accordingly.
>
> On each question you may give up to two answers, but if you give
> both a right answer and a wrong answer, there is a small penalty.
> Please post all your answers to the newsgroup in a single followup,
> based only on your own knowledge. (In your answer posting, quote
> the questions and place your answer below each one.) I will reveal
> the correct answers in about 3 days.
>
> All questions were written by members of Smith & Guessin' and are
> used here by permission, but have been reformatted and may have
> been retyped and/or edited by me. For further information see
> my 2017-09-25 companion posting on "Questions from the Canadian
> Inquisition (QFTCI*)".
>
>
> * Game 8, Round 7 - Entertainment - Stage Musicals
>
> In this round we give you 3-4 song titles from a classic stage
> musical, and you give the title of the musical.
>
> 1. "Memory", "Old Deuteronomy", "Mr. Mistoffelees".
Cats
> These questions were written to be asked in Toronto on 2017-11-13,
> and should be interpreted accordingly.
>
> On each question you may give up to two answers, but if you give
> both a right answer and a wrong answer, there is a small penalty.
> Please post all your answers to the newsgroup in a single followup,
> based only on your own knowledge. (In your answer posting, quote
> the questions and place your answer below each one.) I will reveal
> the correct answers in about 3 days.
>
> All questions were written by members of Smith & Guessin' and are
> used here by permission, but have been reformatted and may have
> been retyped and/or edited by me. For further information see
> my 2017-09-25 companion posting on "Questions from the Canadian
> Inquisition (QFTCI*)".
>
>
> * Game 8, Round 7 - Entertainment - Stage Musicals
>
> In this round we give you 3-4 song titles from a classic stage
> musical, and you give the title of the musical.
>
> 1. "Memory", "Old Deuteronomy", "Mr. Mistoffelees".
> 2. "America", "Tonight", "Somewhere", "I Feel Pretty".
>
> 3. "The Oldest Established", "Luck Be a Lady Tonight", "Sit Down
> You're Rocking the Boat".
>
> 4. "Some Enchanted Evening", "I'm Gonna Wash That Man Right Out
> of My Hair", "Bali Hai".
>
> 5. "Seasons of Love", "La Vie Boheme", "Goodbye Love".
>
> 6. "I Dreamed a Dream", "Master of the House", "Do You Hear the
> People Sing?".
Les Miserables
>
> 3. "The Oldest Established", "Luck Be a Lady Tonight", "Sit Down
> You're Rocking the Boat".
>
> 4. "Some Enchanted Evening", "I'm Gonna Wash That Man Right Out
> of My Hair", "Bali Hai".
>
> 5. "Seasons of Love", "La Vie Boheme", "Goodbye Love".
>
> 6. "I Dreamed a Dream", "Master of the House", "Do You Hear the
> People Sing?".
> 7. "Heart", "Whatever Lola Wants", "Those were the Good Old Days".
>
> 8. "Put on a Happy Face", "Kids", "A Whole Lot of Livin' to Do"".
>
> 9. "On the Street Where You Live", "I Could Have Danced All Night",
> "Get Me to the Church on Time".
>
> 10. "76 Trombones", "Trouble", "Till There was You".
>
>
> * Game 8, Round 8 - Miscellaneous - French Cooking Terms
>
> 1. Most cooks love making sauces and stocks. In 1903 chef Auguste
> Escoffier wrote that there are just five sauces which all other
> Western sauces were fundamentally based on. In English, what
> collective term is used for the five?
Mother sauce
>
> 8. "Put on a Happy Face", "Kids", "A Whole Lot of Livin' to Do"".
>
> 9. "On the Street Where You Live", "I Could Have Danced All Night",
> "Get Me to the Church on Time".
>
> 10. "76 Trombones", "Trouble", "Till There was You".
>
>
> * Game 8, Round 8 - Miscellaneous - French Cooking Terms
>
> 1. Most cooks love making sauces and stocks. In 1903 chef Auguste
> Escoffier wrote that there are just five sauces which all other
> Western sauces were fundamentally based on. In English, what
> collective term is used for the five?
> For all the remaining questions, your answers must be French words
> or phrases that are used in English.
>
> 2. Before you can start cooking, of course you need to get all
> your ingredients ready. What is the French term for getting all
> your ingredients measured and prepared before you begin cooking?
>
> 3. To thicken sauces a mixture of fat (usually an oil or butter)
> and flour is quickly heated and added to the sauces. What is
> the term for this mixture?
Roux
> or phrases that are used in English.
>
> 2. Before you can start cooking, of course you need to get all
> your ingredients ready. What is the French term for getting all
> your ingredients measured and prepared before you begin cooking?
>
> 3. To thicken sauces a mixture of fat (usually an oil or butter)
> and flour is quickly heated and added to the sauces. What is
> the term for this mixture?
> 4. Sauces need vegetables to help build flavor. What is the French
> term used for the combination of vegetables (usually onion,
> celery, and carrots) that is slow-cooked to help build the
> flavor base?
>
> 5. One way to cut your vegetables is into long, thin strips,
> usually an inch long, like you might do for French fries.
> What is the name of this cut?
Julienne
> term used for the combination of vegetables (usually onion,
> celery, and carrots) that is slow-cooked to help build the
> flavor base?
>
> 5. One way to cut your vegetables is into long, thin strips,
> usually an inch long, like you might do for French fries.
> What is the name of this cut?
> 6. For a(n) <answer 4>, we want our vegetables a bit more finely
> cut. What is the term for the finely diced vegetables used
> for sauces and stocks?
>
> 7. One of the <answer 1>, this sauce is simply a(n) <answer 3>
> whisked with milk or another dairy product. It is often rather
> tasteless, so it's generally not used as a finishing sauce.
> What is this sauce?
Bechamel
> cut. What is the term for the finely diced vegetables used
> for sauces and stocks?
>
> 7. One of the <answer 1>, this sauce is simply a(n) <answer 3>
> whisked with milk or another dairy product. It is often rather
> tasteless, so it's generally not used as a finishing sauce.
> What is this sauce?
> 8. This sauce is the only one of the <answer 1> that does not use
> a(n) <answer 3> at all. Instead it is a thickened emulsion of
> egg yolks and melted butter. It is a very delicate sauce and
> so is used as a finishing sauce. What it is?
Hollandaise
> a(n) <answer 3> at all. Instead it is a thickened emulsion of
> egg yolks and melted butter. It is a very delicate sauce and
> so is used as a finishing sauce. What it is?
> 9. This technique has been gaining popularity these days.
> It involves cooking in vacuum-sealed bag in a heated water bath.
> The technique can achieve a more even cooking that seals in
> the juiciness of meat. What is this cooking technique, whose
> French name refers to vacuum?
Sous vide
> It involves cooking in vacuum-sealed bag in a heated water bath.
> The technique can achieve a more even cooking that seals in
> the juiciness of meat. What is this cooking technique, whose
> French name refers to vacuum?
> 10. Similar to <answer 9>, this cooking technique involves
> slow-cooking meats at a low temperature, but this time in oil.
> For example, this is a popular method to prepare duck by cooking
> it in its own rendered fat. What is this cooking technique?
Peter Smyth
> slow-cooking meats at a low temperature, but this time in oil.
> For example, this is a popular method to prepare duck by cooking
> it in its own rendered fat. What is this cooking technique?
Bruce Bowler
Dec 27, 2017, 10:27:44 AM12/27/17
to
On Tue, 26 Dec 2017 23:23:04 -0600, Mark Brader wrote:
> These questions were written to be asked in Toronto on 2017-11-13, and
> should be interpreted accordingly.
>
> On each question you may give up to two answers, but if you give both a
> right answer and a wrong answer, there is a small penalty. Please post
> all your answers to the newsgroup in a single followup,
> based only on your own knowledge. (In your answer posting, quote the
> questions and place your answer below each one.) I will reveal the
> correct answers in about 3 days.
>
> All questions were written by members of Smith & Guessin' and are used
> here by permission, but have been reformatted and may have been retyped
> and/or edited by me. For further information see my 2017-09-25
> companion posting on "Questions from the Canadian Inquisition (QFTCI*)".
>
>
> * Game 8, Round 7 - Entertainment - Stage Musicals
>
> In this round we give you 3-4 song titles from a classic stage musical,
> and you give the title of the musical.
>
> 1. "Memory", "Old Deuteronomy", "Mr. Mistoffelees".
Cats
> These questions were written to be asked in Toronto on 2017-11-13, and
> should be interpreted accordingly.
>
> On each question you may give up to two answers, but if you give both a
> right answer and a wrong answer, there is a small penalty. Please post
> all your answers to the newsgroup in a single followup,
> based only on your own knowledge. (In your answer posting, quote the
> questions and place your answer below each one.) I will reveal the
> correct answers in about 3 days.
>
> All questions were written by members of Smith & Guessin' and are used
> here by permission, but have been reformatted and may have been retyped
> and/or edited by me. For further information see my 2017-09-25
> companion posting on "Questions from the Canadian Inquisition (QFTCI*)".
>
>
> * Game 8, Round 7 - Entertainment - Stage Musicals
>
> In this round we give you 3-4 song titles from a classic stage musical,
> and you give the title of the musical.
>
> 1. "Memory", "Old Deuteronomy", "Mr. Mistoffelees".
> 2. "America", "Tonight", "Somewhere", "I Feel Pretty".
>
> 3. "The Oldest Established", "Luck Be a Lady Tonight", "Sit Down
> You're Rocking the Boat".
>
> 4. "Some Enchanted Evening", "I'm Gonna Wash That Man Right Out
> of My Hair", "Bali Hai".
>
> 5. "Seasons of Love", "La Vie Boheme", "Goodbye Love".
>
> 6. "I Dreamed a Dream", "Master of the House", "Do You Hear the
> People Sing?".
>
> 7. "Heart", "Whatever Lola Wants", "Those were the Good Old Days".
>
> 8. "Put on a Happy Face", "Kids", "A Whole Lot of Livin' to Do"".
>
> 9. "On the Street Where You Live", "I Could Have Danced All Night",
> "Get Me to the Church on Time".
>
> 10. "76 Trombones", "Trouble", "Till There was You".
> * Game 8, Round 8 - Miscellaneous - French Cooking Terms
>
> 1. Most cooks love making sauces and stocks. In 1903 chef Auguste
> Escoffier wrote that there are just five sauces which all other
> Western sauces were fundamentally based on. In English, what
> collective term is used for the five?
> For all the remaining questions, your answers must be French words or
> phrases that are used in English.
>
> 2. Before you can start cooking, of course you need to get all
> your ingredients ready. What is the French term for getting all your
> ingredients measured and prepared before you begin cooking?
> 3. To thicken sauces a mixture of fat (usually an oil or butter)
> and flour is quickly heated and added to the sauces. What is the
> term for this mixture?
> 4. Sauces need vegetables to help build flavor. What is the French
> term used for the combination of vegetables (usually onion, celery,
> and carrots) that is slow-cooked to help build the flavor base?
> 5. One way to cut your vegetables is into long, thin strips,
> usually an inch long, like you might do for French fries.
> What is the name of this cut?
> 6. For a(n) <answer 4>, we want our vegetables a bit more finely
> cut. What is the term for the finely diced vegetables used for
> sauces and stocks?
> 7. One of the <answer 1>, this sauce is simply a(n) <answer 3>
> whisked with milk or another dairy product. It is often rather
> tasteless, so it's generally not used as a finishing sauce. What is
> this sauce?
> 8. This sauce is the only one of the <answer 1> that does not use
> a(n) <answer 3> at all. Instead it is a thickened emulsion of egg
> yolks and melted butter. It is a very delicate sauce and so is used
> as a finishing sauce. What it is?
> 9. This technique has been gaining popularity these days.
> It involves cooking in vacuum-sealed bag in a heated water bath.
> The technique can achieve a more even cooking that seals in the
> juiciness of meat. What is this cooking technique, whose French name
> refers to vacuum?
> 10. Similar to <answer 9>, this cooking technique involves
> slow-cooking meats at a low temperature, but this time in oil. For
> example, this is a popular method to prepare duck by cooking it in
> its own rendered fat. What is this cooking technique?
Dan Blum
Dec 27, 2017, 11:13:17 AM12/27/17
to
> 1. "Memory", "Old Deuteronomy", "Mr. Mistoffelees".
Cats
> 2. "America", "Tonight", "Somewhere", "I Feel Pretty".
> 3. "The Oldest Established", "Luck Be a Lady Tonight", "Sit Down
> You're Rocking the Boat".
> 4. "Some Enchanted Evening", "I'm Gonna Wash That Man Right Out
> of My Hair", "Bali Hai".
> 7. "Heart", "Whatever Lola Wants", "Those were the Good Old Days".
> 10. "76 Trombones", "Trouble", "Till There was You".
> * Game 8, Round 8 - Miscellaneous - French Cooking Terms
> 2. Before you can start cooking, of course you need to get all
> your ingredients ready. What is the French term for getting all
> your ingredients measured and prepared before you begin cooking?
mise en place
> your ingredients ready. What is the French term for getting all
> your ingredients measured and prepared before you begin cooking?
> 3. To thicken sauces a mixture of fat (usually an oil or butter)
> and flour is quickly heated and added to the sauces. What is
> the term for this mixture?
> 4. Sauces need vegetables to help build flavor. What is the French
> term used for the combination of vegetables (usually onion,
> celery, and carrots) that is slow-cooked to help build the
> flavor base?
> 5. One way to cut your vegetables is into long, thin strips,
> usually an inch long, like you might do for French fries.
> What is the name of this cut?
> 6. For a(n) <answer 4>, we want our vegetables a bit more finely
> cut. What is the term for the finely diced vegetables used
> for sauces and stocks?
> 7. One of the <answer 1>, this sauce is simply a(n) <answer 3>
> whisked with milk or another dairy product. It is often rather
> tasteless, so it's generally not used as a finishing sauce.
> What is this sauce?
> 8. This sauce is the only one of the <answer 1> that does not use
> a(n) <answer 3> at all. Instead it is a thickened emulsion of
> egg yolks and melted butter. It is a very delicate sauce and
> so is used as a finishing sauce. What it is?
> 9. This technique has been gaining popularity these days.
> It involves cooking in vacuum-sealed bag in a heated water bath.
> The technique can achieve a more even cooking that seals in
> the juiciness of meat. What is this cooking technique, whose
> French name refers to vacuum?
--
_______________________________________________________________________
Dan Blum to...@panix.com
"I wouldn't have believed it myself if I hadn't just made it up."
Erland Sommarskog
Dec 27, 2017, 2:29:05 PM12/27/17
to
Mark Brader (m...@vex.net) writes:
> 7. One of the <answer 1>, this sauce is simply a(n) <answer 3>
> whisked with milk or another dairy product. It is often rather
> tasteless, so it's generally not used as a finishing sauce.
> What is this sauce?
Béchamel
> 7. One of the <answer 1>, this sauce is simply a(n) <answer 3>
> whisked with milk or another dairy product. It is often rather
> tasteless, so it's generally not used as a finishing sauce.
> What is this sauce?
> 8. This sauce is the only one of the <answer 1> that does not use
> a(n) <answer 3> at all. Instead it is a thickened emulsion of
> egg yolks and melted butter. It is a very delicate sauce and
> so is used as a finishing sauce. What it is?
> 9. This technique has been gaining popularity these days.
> It involves cooking in vacuum-sealed bag in a heated water bath.
> The technique can achieve a more even cooking that seals in
> the juiciness of meat. What is this cooking technique, whose
> French name refers to vacuum?
Erland Sommarskog
Dec 27, 2017, 2:32:49 PM12/27/17
to
Dan Blum (to...@panix.com) writes:
>> 7. One of the <answer 1>, this sauce is simply a(n) <answer 3>
>> whisked with milk or another dairy product. It is often rather
>> tasteless, so it's generally not used as a finishing sauce.
>> What is this sauce?
>
> Bearnaise
Bearnaise tasteless? Where did this happen to you? We will send the
>> 7. One of the <answer 1>, this sauce is simply a(n) <answer 3>
>> whisked with milk or another dairy product. It is often rather
>> tasteless, so it's generally not used as a finishing sauce.
>> What is this sauce?
>
> Bearnaise
Swedish Sauce Police to that place! It is a serious offense to
serve the Swedish National Sauce without taste!
ObTrivia: is there a particular reason why Bearnaise qualifies as the
National Sauce of Sweden, beyond being popular with the Swedes?
Jason Kreitzer
Dec 27, 2017, 6:55:41 PM12/27/17
to
On Wednesday, December 27, 2017 at 12:23:10 AM UTC-5, Mark Brader wrote:
> These questions were written to be asked in Toronto on 2017-11-13,
> and should be interpreted accordingly.
>
> On each question you may give up to two answers, but if you give
> both a right answer and a wrong answer, there is a small penalty.
> Please post all your answers to the newsgroup in a single followup,
> based only on your own knowledge. (In your answer posting, quote
> the questions and place your answer below each one.) I will reveal
> the correct answers in about 3 days.
>
> All questions were written by members of Smith & Guessin' and are
> used here by permission, but have been reformatted and may have
> been retyped and/or edited by me. For further information see
> my 2017-09-25 companion posting on "Questions from the Canadian
> Inquisition (QFTCI*)".
>
>
> * Game 8, Round 7 - Entertainment - Stage Musicals
>
> In this round we give you 3-4 song titles from a classic stage
> musical, and you give the title of the musical.
>
> 1. "Memory", "Old Deuteronomy", "Mr. Mistoffelees".
"Cats"
> These questions were written to be asked in Toronto on 2017-11-13,
> and should be interpreted accordingly.
>
> On each question you may give up to two answers, but if you give
> both a right answer and a wrong answer, there is a small penalty.
> Please post all your answers to the newsgroup in a single followup,
> based only on your own knowledge. (In your answer posting, quote
> the questions and place your answer below each one.) I will reveal
> the correct answers in about 3 days.
>
> All questions were written by members of Smith & Guessin' and are
> used here by permission, but have been reformatted and may have
> been retyped and/or edited by me. For further information see
> my 2017-09-25 companion posting on "Questions from the Canadian
> Inquisition (QFTCI*)".
>
>
> * Game 8, Round 7 - Entertainment - Stage Musicals
>
> In this round we give you 3-4 song titles from a classic stage
> musical, and you give the title of the musical.
>
> 1. "Memory", "Old Deuteronomy", "Mr. Mistoffelees".
> 2. "America", "Tonight", "Somewhere", "I Feel Pretty".
"West Side Story"
> 3. "The Oldest Established", "Luck Be a Lady Tonight", "Sit Down
> You're Rocking the Boat".
"Guys and Dolls"
> You're Rocking the Boat".
> 4. "Some Enchanted Evening", "I'm Gonna Wash That Man Right Out
> of My Hair", "Bali Hai".
"South Pacific"
> of My Hair", "Bali Hai".
> 5. "Seasons of Love", "La Vie Boheme", "Goodbye Love".
"Rent"
> 6. "I Dreamed a Dream", "Master of the House", "Do You Hear the
> People Sing?".
> 7. "Heart", "Whatever Lola Wants", "Those were the Good Old Days".
"Damn Yankees"
> People Sing?".
> 7. "Heart", "Whatever Lola Wants", "Those were the Good Old Days".
> 8. "Put on a Happy Face", "Kids", "A Whole Lot of Livin' to Do"".
"Bye Bye Birdie"
> 9. "On the Street Where You Live", "I Could Have Danced All Night",
> "Get Me to the Church on Time".
"My Fair Lady"
> "Get Me to the Church on Time".
> 10. "76 Trombones", "Trouble", "Till There was You".
"The Music Man"
Dan Tilque
Dec 27, 2017, 11:37:47 PM12/27/17
to
Mark Brader wrote:
>
>
> * Game 8, Round 7 - Entertainment - Stage Musicals
>
> In this round we give you 3-4 song titles from a classic stage
> musical, and you give the title of the musical.
>
> 1. "Memory", "Old Deuteronomy", "Mr. Mistoffelees".
>
> 2. "America", "Tonight", "Somewhere", "I Feel Pretty".
>
> 3. "The Oldest Established", "Luck Be a Lady Tonight", "Sit Down
> You're Rocking the Boat".
>
> 4. "Some Enchanted Evening", "I'm Gonna Wash That Man Right Out
> of My Hair", "Bali Hai".
South Pacific
>
>
> * Game 8, Round 7 - Entertainment - Stage Musicals
>
> In this round we give you 3-4 song titles from a classic stage
> musical, and you give the title of the musical.
>
> 1. "Memory", "Old Deuteronomy", "Mr. Mistoffelees".
>
> 2. "America", "Tonight", "Somewhere", "I Feel Pretty".
>
> 3. "The Oldest Established", "Luck Be a Lady Tonight", "Sit Down
> You're Rocking the Boat".
>
> 4. "Some Enchanted Evening", "I'm Gonna Wash That Man Right Out
> of My Hair", "Bali Hai".
--
Dan Tilque
Dan Blum
Dec 28, 2017, 12:14:20 AM12/28/17
to
Erland Sommarskog <esq...@sommarskog.se> wrote:
> Dan Blum (to...@panix.com) writes:
> >> 7. One of the <answer 1>, this sauce is simply a(n) <answer 3>
> >> whisked with milk or another dairy product. It is often rather
> >> tasteless, so it's generally not used as a finishing sauce.
> >> What is this sauce?
> >
> > Bearnaise
> Bearnaise tasteless? Where did this happen to you? We will send the
> Swedish Sauce Police to that place! It is a serious offense to
> serve the Swedish National Sauce without taste!
I didn't think it was correct but I couldn't think of anything else.
> Dan Blum (to...@panix.com) writes:
> >> 7. One of the <answer 1>, this sauce is simply a(n) <answer 3>
> >> whisked with milk or another dairy product. It is often rather
> >> tasteless, so it's generally not used as a finishing sauce.
> >> What is this sauce?
> >
> > Bearnaise
> Bearnaise tasteless? Where did this happen to you? We will send the
> Swedish Sauce Police to that place! It is a serious offense to
> serve the Swedish National Sauce without taste!
> ObTrivia: is there a particular reason why Bearnaise qualifies as the
> National Sauce of Sweden, beyond being popular with the Swedes?
but really I have no idea.
Erland Sommarskog
Dec 28, 2017, 1:50:32 PM12/28/17
to
Dan Blum (to...@panix.com) writes:
south-west of France and the province is Béarn.
> Erland Sommarskog <esq...@sommarskog.se> wrote:
>> ObTrivia: is there a particular reason why Bearnaise qualifies as the
>> National Sauce of Sweden, beyond being popular with the Swedes?
>
> If forced to guess I would say it has something to do with Bernadotte,
> but really I have no idea.
>
Indeed! The King's forefather Jean-Baptiste Bernadotte hails from Pau in the
>> ObTrivia: is there a particular reason why Bearnaise qualifies as the
>> National Sauce of Sweden, beyond being popular with the Swedes?
>
> If forced to guess I would say it has something to do with Bernadotte,
> but really I have no idea.
>
south-west of France and the province is Béarn.
Dan Blum
Dec 28, 2017, 3:30:23 PM12/28/17
to
The sauce post-dates him, though, or at least post-dates his arrival in Sweden.
(Wikipedia says the sauce was created in 1836.)
Marc Dashevsky
Dec 28, 2017, 4:05:57 PM12/28/17
to
In article <Ap6dnbPiyZels97H...@giganews.com>, m...@vex.net says...
> 2. "America", "Tonight", "Somewhere", "I Feel Pretty".
West Side Story
> 3. "The Oldest Established", "Luck Be a Lady Tonight", "Sit Down
> You're Rocking the Boat".
Guys and Dolls
> 4. "Some Enchanted Evening", "I'm Gonna Wash That Man Right Out
> of My Hair", "Bali Hai".
South Pacific
> 5. "Seasons of Love", "La Vie Boheme", "Goodbye Love".
>
> 6. "I Dreamed a Dream", "Master of the House", "Do You Hear the
> People Sing?".
Les Miserables
> 7. "Heart", "Whatever Lola Wants", "Those were the Good Old Days".
Damn Yankees
> 8. "Put on a Happy Face", "Kids", "A Whole Lot of Livin' to Do"".
Bye Bye Birdie
> 9. "On the Street Where You Live", "I Could Have Danced All Night",
> "Get Me to the Church on Time".
My Fair Lady
> 10. "76 Trombones", "Trouble", "Till There was You".
The Music Man
> * Game 8, Round 8 - Miscellaneous - French Cooking Terms
>
> 1. Most cooks love making sauces and stocks. In 1903 chef Auguste
> Escoffier wrote that there are just five sauces which all other
> Western sauces were fundamentally based on. In English, what
> collective term is used for the five?
>
> For all the remaining questions, your answers must be French words
> or phrases that are used in English.
>
> 2. Before you can start cooking, of course you need to get all
> your ingredients ready. What is the French term for getting all
> your ingredients measured and prepared before you begin cooking?
>
> 3. To thicken sauces a mixture of fat (usually an oil or butter)
> and flour is quickly heated and added to the sauces. What is
> the term for this mixture?
roux
> 4. Sauces need vegetables to help build flavor. What is the French
> term used for the combination of vegetables (usually onion,
> celery, and carrots) that is slow-cooked to help build the
> flavor base?
>
> 5. One way to cut your vegetables is into long, thin strips,
> usually an inch long, like you might do for French fries.
> What is the name of this cut?
julienne
> 6. For a(n) <answer 4>, we want our vegetables a bit more finely
> cut. What is the term for the finely diced vegetables used
> for sauces and stocks?
>
> 7. One of the <answer 1>, this sauce is simply a(n) <answer 3>
> whisked with milk or another dairy product. It is often rather
> tasteless, so it's generally not used as a finishing sauce.
> What is this sauce?
bechamel
> 8. This sauce is the only one of the <answer 1> that does not use
> a(n) <answer 3> at all. Instead it is a thickened emulsion of
> egg yolks and melted butter. It is a very delicate sauce and
> so is used as a finishing sauce. What it is?
hollandaise
> 9. This technique has been gaining popularity these days.
> It involves cooking in vacuum-sealed bag in a heated water bath.
> The technique can achieve a more even cooking that seals in
> the juiciness of meat. What is this cooking technique, whose
> French name refers to vacuum?
sous vide
> 10. Similar to <answer 9>, this cooking technique involves
> slow-cooking meats at a low temperature, but this time in oil.
> For example, this is a popular method to prepare duck by cooking
> it in its own rendered fat. What is this cooking technique?
confit
--
Replace "usenet" with "marc" in the e-mail address.
> * Game 8, Round 7 - Entertainment - Stage Musicals
>
> In this round we give you 3-4 song titles from a classic stage
> musical, and you give the title of the musical.
>
> 1. "Memory", "Old Deuteronomy", "Mr. Mistoffelees".
Cats
>
> In this round we give you 3-4 song titles from a classic stage
> musical, and you give the title of the musical.
>
> 1. "Memory", "Old Deuteronomy", "Mr. Mistoffelees".
> 2. "America", "Tonight", "Somewhere", "I Feel Pretty".
> 3. "The Oldest Established", "Luck Be a Lady Tonight", "Sit Down
> You're Rocking the Boat".
> 4. "Some Enchanted Evening", "I'm Gonna Wash That Man Right Out
> of My Hair", "Bali Hai".
> 5. "Seasons of Love", "La Vie Boheme", "Goodbye Love".
>
> 6. "I Dreamed a Dream", "Master of the House", "Do You Hear the
> People Sing?".
> 7. "Heart", "Whatever Lola Wants", "Those were the Good Old Days".
> 8. "Put on a Happy Face", "Kids", "A Whole Lot of Livin' to Do"".
> 9. "On the Street Where You Live", "I Could Have Danced All Night",
> "Get Me to the Church on Time".
> 10. "76 Trombones", "Trouble", "Till There was You".
> * Game 8, Round 8 - Miscellaneous - French Cooking Terms
>
> 1. Most cooks love making sauces and stocks. In 1903 chef Auguste
> Escoffier wrote that there are just five sauces which all other
> Western sauces were fundamentally based on. In English, what
> collective term is used for the five?
>
> For all the remaining questions, your answers must be French words
> or phrases that are used in English.
>
> 2. Before you can start cooking, of course you need to get all
> your ingredients ready. What is the French term for getting all
> your ingredients measured and prepared before you begin cooking?
>
> 3. To thicken sauces a mixture of fat (usually an oil or butter)
> and flour is quickly heated and added to the sauces. What is
> the term for this mixture?
> 4. Sauces need vegetables to help build flavor. What is the French
> term used for the combination of vegetables (usually onion,
> celery, and carrots) that is slow-cooked to help build the
> flavor base?
>
> 5. One way to cut your vegetables is into long, thin strips,
> usually an inch long, like you might do for French fries.
> What is the name of this cut?
> 6. For a(n) <answer 4>, we want our vegetables a bit more finely
> cut. What is the term for the finely diced vegetables used
> for sauces and stocks?
>
> 7. One of the <answer 1>, this sauce is simply a(n) <answer 3>
> whisked with milk or another dairy product. It is often rather
> tasteless, so it's generally not used as a finishing sauce.
> What is this sauce?
> 8. This sauce is the only one of the <answer 1> that does not use
> a(n) <answer 3> at all. Instead it is a thickened emulsion of
> egg yolks and melted butter. It is a very delicate sauce and
> so is used as a finishing sauce. What it is?
> 9. This technique has been gaining popularity these days.
> It involves cooking in vacuum-sealed bag in a heated water bath.
> The technique can achieve a more even cooking that seals in
> the juiciness of meat. What is this cooking technique, whose
> French name refers to vacuum?
> 10. Similar to <answer 9>, this cooking technique involves
> slow-cooking meats at a low temperature, but this time in oil.
> For example, this is a popular method to prepare duck by cooking
> it in its own rendered fat. What is this cooking technique?
--
Replace "usenet" with "marc" in the e-mail address.
Erland Sommarskog
Dec 28, 2017, 5:34:33 PM12/28/17
to
Dan Blum (to...@panix.com) writes:
> The sauce post-dates him, though, or at least post-dates his arrival in
> Sweden. (Wikipedia says the sauce was created in 1836.)
>
I didn't really suggest that Jean-Baptiste brought the sauce to Sweden.
> The sauce post-dates him, though, or at least post-dates his arrival in
> Sweden. (Wikipedia says the sauce was created in 1836.)
>
There is a royal connection, though. Filet Oscar (or Veal Oscar as they call
it on Wikipedia) was composed to the 25th anniversary of the Swedish King
Oscar II. I've noticed that in the US "Oscar" simply means that it is served
with Bearnaise. In Sweden you can also expect some aspargus and some
shrimps. The original composition had lobster though. All arranged so that
is looked like the King's monogram.
Whether the cook choose bearnaise, because of the ancestry of the King, I
don't know, but I like to believe so.
For some reason, Swedish Wikipedia says that it was choron saucse, which is
bearnaise with tomato added. English Wikipedia says bearnaise.
Pete Gayde
Dec 29, 2017, 7:17:53 PM12/29/17
to
> These questions were written to be asked in Toronto on 2017-11-13,
> and should be interpreted accordingly.
>
> On each question you may give up to two answers, but if you give
> both a right answer and a wrong answer, there is a small penalty.
> Please post all your answers to the newsgroup in a single followup,
> based only on your own knowledge. (In your answer posting, quote
> the questions and place your answer below each one.) I will reveal
> the correct answers in about 3 days.
>
> All questions were written by members of Smith & Guessin' and are
> used here by permission, but have been reformatted and may have
> been retyped and/or edited by me. For further information see
> my 2017-09-25 companion posting on "Questions from the Canadian
> Inquisition (QFTCI*)".
>
>
> * Game 8, Round 7 - Entertainment - Stage Musicals
>
> In this round we give you 3-4 song titles from a classic stage
> musical, and you give the title of the musical.
>
> 1. "Memory", "Old Deuteronomy", "Mr. Mistoffelees".
Cats
> and should be interpreted accordingly.
>
> On each question you may give up to two answers, but if you give
> both a right answer and a wrong answer, there is a small penalty.
> Please post all your answers to the newsgroup in a single followup,
> based only on your own knowledge. (In your answer posting, quote
> the questions and place your answer below each one.) I will reveal
> the correct answers in about 3 days.
>
> All questions were written by members of Smith & Guessin' and are
> used here by permission, but have been reformatted and may have
> been retyped and/or edited by me. For further information see
> my 2017-09-25 companion posting on "Questions from the Canadian
> Inquisition (QFTCI*)".
>
>
> * Game 8, Round 7 - Entertainment - Stage Musicals
>
> In this round we give you 3-4 song titles from a classic stage
> musical, and you give the title of the musical.
>
> 1. "Memory", "Old Deuteronomy", "Mr. Mistoffelees".
>
> 2. "America", "Tonight", "Somewhere", "I Feel Pretty".
>
> 3. "The Oldest Established", "Luck Be a Lady Tonight", "Sit Down
> You're Rocking the Boat".
>
> 4. "Some Enchanted Evening", "I'm Gonna Wash That Man Right Out
> of My Hair", "Bali Hai".
>
> 5. "Seasons of Love", "La Vie Boheme", "Goodbye Love".
>
> 6. "I Dreamed a Dream", "Master of the House", "Do You Hear the
> People Sing?".
>
> 7. "Heart", "Whatever Lola Wants", "Those were the Good Old Days".
>
> 8. "Put on a Happy Face", "Kids", "A Whole Lot of Livin' to Do"".
>
> 9. "On the Street Where You Live", "I Could Have Danced All Night",
> "Get Me to the Church on Time".
>
> 10. "76 Trombones", "Trouble", "Till There was You".
>
>
> * Game 8, Round 8 - Miscellaneous - French Cooking Terms
>
> 1. Most cooks love making sauces and stocks. In 1903 chef Auguste
> Escoffier wrote that there are just five sauces which all other
> Western sauces were fundamentally based on. In English, what
> collective term is used for the five?
>
> For all the remaining questions, your answers must be French words
> or phrases that are used in English.
>
> 2. Before you can start cooking, of course you need to get all
> your ingredients ready. What is the French term for getting all
> your ingredients measured and prepared before you begin cooking?
>
> 3. To thicken sauces a mixture of fat (usually an oil or butter)
> and flour is quickly heated and added to the sauces. What is
> the term for this mixture?
>
> 4. Sauces need vegetables to help build flavor. What is the French
> term used for the combination of vegetables (usually onion,
> celery, and carrots) that is slow-cooked to help build the
> flavor base?
>
> 5. One way to cut your vegetables is into long, thin strips,
> usually an inch long, like you might do for French fries.
> What is the name of this cut?
>
> 6. For a(n) <answer 4>, we want our vegetables a bit more finely
> cut. What is the term for the finely diced vegetables used
> for sauces and stocks?
>
> 7. One of the <answer 1>, this sauce is simply a(n) <answer 3>
> whisked with milk or another dairy product. It is often rather
> tasteless, so it's generally not used as a finishing sauce.
> What is this sauce?
>
> 8. This sauce is the only one of the <answer 1> that does not use
> a(n) <answer 3> at all. Instead it is a thickened emulsion of
> egg yolks and melted butter. It is a very delicate sauce and
> so is used as a finishing sauce. What it is?
>
> 9. This technique has been gaining popularity these days.
> It involves cooking in vacuum-sealed bag in a heated water bath.
> The technique can achieve a more even cooking that seals in
> the juiciness of meat. What is this cooking technique, whose
> French name refers to vacuum?
>
> 10. Similar to <answer 9>, this cooking technique involves
> slow-cooking meats at a low temperature, but this time in oil.
> For example, this is a popular method to prepare duck by cooking
> it in its own rendered fat. What is this cooking technique?
>
Pete Gayde
Mark Brader
Dec 29, 2017, 11:14:25 PM12/29/17
to
(Augh! Did I really say "le" cuisine before? Sigh.)
Mark Brader:
> 1. "Memory", "Old Deuteronomy", "Mr. Mistoffelees".
"Cats". 4 for Joshua, Peter, Bruce, Dan Blum, Jason, Marc, and Pete.
> 2. "America", "Tonight", "Somewhere", "I Feel Pretty".
"West Side Story". 4 for Joshua, Dan Blum, Jason, Marc, and Pete.
> 3. "The Oldest Established", "Luck Be a Lady Tonight", "Sit Down
> You're Rocking the Boat".
"Guys and Dolls". 4 for Joshua, Dan Blum, Jason, Marc, and Pete.
> 4. "Some Enchanted Evening", "I'm Gonna Wash That Man Right Out
> of My Hair", "Bali Hai".
"South Pacific". 4 for Joshua, Dan Blum, Jason, Dan Tilque, Marc,
and Pete.
> 5. "Seasons of Love", "La Vie Boheme", "Goodbye Love".
"Rent". 4 for Joshua and Jason. 2 for Pete.
> 6. "I Dreamed a Dream", "Master of the House", "Do You Hear the
> People Sing?".
"Les Misérables". 4 for Joshua, Peter, Marc, and Pete.
> 7. "Heart", "Whatever Lola Wants", "Those were the Good Old Days".
"Damn Yankees". 4 for Joshua, Dan Blum, Jason, Marc, and Pete.
> 8. "Put on a Happy Face", "Kids", "A Whole Lot of Livin' to Do"".
"Bye, Bye, Birdie". 4 for Joshua, Jason, and Marc.
> 9. "On the Street Where You Live", "I Could Have Danced All Night",
> "Get Me to the Church on Time".
"My Fair Lady". 4 for Joshua, Jason, Marc, and Pete.
> 10. "76 Trombones", "Trouble", "Till There was You".
"The Music Man". 4 for Joshua, Bruce, Dan Blum, Jason, Marc,
and Pete.
> * Game 8, Round 8 - Miscellaneous - French Cooking Terms
> 1. Most cooks love making sauces and stocks. In 1903 chef Auguste
> Escoffier wrote that there are just five sauces which all other
> Western sauces were fundamentally based on. In English, what
> collective term is used for the five?
The mother sauces. 4 for Joshua, Peter, and Bruce.
The three not mentioned below are espagnole, tomate, and velouté.
> For all the remaining questions, your answers must be French words
> or phrases that are used in English.
> 2. Before you can start cooking, of course you need to get all
> your ingredients ready. What is the French term for getting all
> your ingredients measured and prepared before you begin cooking?
Mise en place. 4 for Bruce and Dan Blum.
> 3. To thicken sauces a mixture of fat (usually an oil or butter)
> and flour is quickly heated and added to the sauces. What is
> the term for this mixture?
Roux. 4 for Joshua, Peter, Bruce, Dan Blum, Marc, and Pete.
> 4. Sauces need vegetables to help build flavor. What is the French
> term used for the combination of vegetables (usually onion,
> celery, and carrots) that is slow-cooked to help build the
> flavor base?
Mirepoix. 4 for Joshua, Bruce, and Dan Blum.
> 5. One way to cut your vegetables is into long, thin strips,
> usually an inch long, like you might do for French fries.
> What is the name of this cut?
Julienne. 4 for Joshua, Peter, Bruce, Dan Blum, Marc, and Pete.
> 6. For a(n) <answer 4>, we want our vegetables a bit more finely
> cut. What is the term for the finely diced vegetables used
> for sauces and stocks?
Brunoise; also accepting macedoine. 4 for Bruce.
> 7. One of the <answer 1>, this sauce is simply a(n) <answer 3>
> whisked with milk or another dairy product. It is often rather
> tasteless, so it's generally not used as a finishing sauce.
> What is this sauce?
Béchamel. 4 for Peter, Bruce, Erland, Marc, and Pete.
> 8. This sauce is the only one of the <answer 1> that does not use
> a(n) <answer 3> at all. Instead it is a thickened emulsion of
> egg yolks and melted butter. It is a very delicate sauce and
> so is used as a finishing sauce. What it is?
Hollandaise. 4 for Peter, Bruce, Dan Blum, and Marc.
> 9. This technique has been gaining popularity these days.
> It involves cooking in vacuum-sealed bag in a heated water bath.
> The technique can achieve a more even cooking that seals in
> the juiciness of meat. What is this cooking technique, whose
> French name refers to vacuum?
Sous vide. 4 for Peter, Bruce, Dan Blum, Erland, and Marc.
> 10. Similar to <answer 9>, this cooking technique involves
> slow-cooking meats at a low temperature, but this time in oil.
> For example, this is a popular method to prepare duck by cooking
> it in its own rendered fat. What is this cooking technique?
Confit. 4 for Bruce and Marc.
Scores, if there are no errors:
GAME 8 ROUNDS-> 2 3 4 6 7 8 BEST
TOPICS-> His Geo Lit Can Ent Mis FOUR
Joshua Kreitzer 40 19 24 3 40 16 123
Dan Blum 32 16 40 0 24 24 120
Marc Dashevsky 12 24 24 0 36 24 108
Peter Smyth 24 19 16 0 8 24 83
Dan Tilque 24 28 24 0 4 0 80
Gareth Owen 24 12 36 0 -- -- 72
Jason Kreitzer 27 0 4 0 36 0 67
Pete Gayde -- -- 8 12 34 12 66
Erland Sommarskog 36 20 -- -- 0 8 64
Bruce Bowler -- -- -- -- 8 40 48
"Calvin" 27 16 -- -- -- -- 43
--
Mark Brader, Toronto Carpe pecuniam!
m...@vex.net --Roger L. Smith
Mark Brader:
> These questions were written to be asked in Toronto on 2017-11-13,
> and should be interpreted accordingly... For further information
> see my 2017-09-25 companion posting on "Questions from the Canadian
> Inquisition (QFTCI*)".
> * Game 8, Round 7 - Entertainment - Stage Musicals
> In this round we give you 3-4 song titles from a classic stage
> musical, and you give the title of the musical.
This was the easiest round in the original game.
> Inquisition (QFTCI*)".
> * Game 8, Round 7 - Entertainment - Stage Musicals
> In this round we give you 3-4 song titles from a classic stage
> musical, and you give the title of the musical.
> 1. "Memory", "Old Deuteronomy", "Mr. Mistoffelees".
> 2. "America", "Tonight", "Somewhere", "I Feel Pretty".
> 3. "The Oldest Established", "Luck Be a Lady Tonight", "Sit Down
> You're Rocking the Boat".
> 4. "Some Enchanted Evening", "I'm Gonna Wash That Man Right Out
> of My Hair", "Bali Hai".
and Pete.
> 5. "Seasons of Love", "La Vie Boheme", "Goodbye Love".
> 6. "I Dreamed a Dream", "Master of the House", "Do You Hear the
> People Sing?".
> 7. "Heart", "Whatever Lola Wants", "Those were the Good Old Days".
> 8. "Put on a Happy Face", "Kids", "A Whole Lot of Livin' to Do"".
> 9. "On the Street Where You Live", "I Could Have Danced All Night",
> "Get Me to the Church on Time".
> 10. "76 Trombones", "Trouble", "Till There was You".
and Pete.
> * Game 8, Round 8 - Miscellaneous - French Cooking Terms
> 1. Most cooks love making sauces and stocks. In 1903 chef Auguste
> Escoffier wrote that there are just five sauces which all other
> Western sauces were fundamentally based on. In English, what
> collective term is used for the five?
The three not mentioned below are espagnole, tomate, and velouté.
> For all the remaining questions, your answers must be French words
> or phrases that are used in English.
> 2. Before you can start cooking, of course you need to get all
> your ingredients ready. What is the French term for getting all
> your ingredients measured and prepared before you begin cooking?
> 3. To thicken sauces a mixture of fat (usually an oil or butter)
> and flour is quickly heated and added to the sauces. What is
> the term for this mixture?
> 4. Sauces need vegetables to help build flavor. What is the French
> term used for the combination of vegetables (usually onion,
> celery, and carrots) that is slow-cooked to help build the
> flavor base?
> 5. One way to cut your vegetables is into long, thin strips,
> usually an inch long, like you might do for French fries.
> What is the name of this cut?
> 6. For a(n) <answer 4>, we want our vegetables a bit more finely
> cut. What is the term for the finely diced vegetables used
> for sauces and stocks?
> 7. One of the <answer 1>, this sauce is simply a(n) <answer 3>
> whisked with milk or another dairy product. It is often rather
> tasteless, so it's generally not used as a finishing sauce.
> What is this sauce?
> 8. This sauce is the only one of the <answer 1> that does not use
> a(n) <answer 3> at all. Instead it is a thickened emulsion of
> egg yolks and melted butter. It is a very delicate sauce and
> so is used as a finishing sauce. What it is?
> 9. This technique has been gaining popularity these days.
> It involves cooking in vacuum-sealed bag in a heated water bath.
> The technique can achieve a more even cooking that seals in
> the juiciness of meat. What is this cooking technique, whose
> French name refers to vacuum?
> 10. Similar to <answer 9>, this cooking technique involves
> slow-cooking meats at a low temperature, but this time in oil.
> For example, this is a popular method to prepare duck by cooking
> it in its own rendered fat. What is this cooking technique?
Scores, if there are no errors:
GAME 8 ROUNDS-> 2 3 4 6 7 8 BEST
TOPICS-> His Geo Lit Can Ent Mis FOUR
Joshua Kreitzer 40 19 24 3 40 16 123
Dan Blum 32 16 40 0 24 24 120
Marc Dashevsky 12 24 24 0 36 24 108
Peter Smyth 24 19 16 0 8 24 83
Dan Tilque 24 28 24 0 4 0 80
Gareth Owen 24 12 36 0 -- -- 72
Jason Kreitzer 27 0 4 0 36 0 67
Pete Gayde -- -- 8 12 34 12 66
Erland Sommarskog 36 20 -- -- 0 8 64
Bruce Bowler -- -- -- -- 8 40 48
"Calvin" 27 16 -- -- -- -- 43
--
Mark Brader, Toronto Carpe pecuniam!
m...@vex.net --Roger L. Smith
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